The theme for this month's Mixology Monday is a great one. Craig of A World of Drinks wants us to work with preserves. Or as he writes in his annoncement post:
The aim of the challenge is to go back to the days of the preserve, pick an ingredient, seasonal or not and treat it as if you won’t be seeing it again for quite some time. Syrups, sorbets, jam, shrubs and the like are all fair game, anything that will preserve the integral character of your favourite ingredient.My absolutely only problem with it, is that there are very few fresh ingredients in this part of the world worth preserving at this time of year. However I did manage to lay my hands on three stalks of early and costly rhubarbs.
I've done quite a bit of mixing with rhubarb previously, like Rhubarb Rum Fizz, Balmy Rhubarb and Rhubarb Club but I realized I had never mixed it with aquavit.
So I started out by chopping the rhubarbs into pieces and adding them to a pan with some lemon juice, ground cardamom, whole black peppercorns, brown sugar, water and some vanilla.
The vanilla was what was available after turning a pod into a vanilla straw
Once the rhubarb cordial was cooked, passed through a sieve and cooled off I was ready to mix:
- 6 cl aquavit - I used Brøndum which is not that heavy on caraway but it's there
- 1 cl Galliano
- 10 cl rhubarb cordial